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Shrimp tacos
Fruit and vegetables
12 medium
tomatillos
(about 600g/1lb 5oz), papery skin removed and left whole
2
garlic
cloves, peeled
½ medium
onion
, peeled
20g/½oz
fresh coriander
1
lime
, juice only, plus extra to taste
450g/1lb
white cabbage
, thinly sliced
25g/1oz
carrot
, grated
2 medium
avocados
, halved, pitted and peeled
1 medium head
garlic
(about 10 cloves), separated and peeled
1 tsp
garlic
powder
1
lime
, juice only
3
radishes
, thinly sliced
1 tbsp fresh chopped coriander
pickled
red onion
1
lime
, wedged
Tins, packets and jars
1 medium jalapeño, left whole
400ml/14fl oz
coconut cream
Cooking ingredients
1 tbsp sea
salt
, plus extra to taste
salt and freshly ground
black pepper
110ml/3½fl oz extra virgin
olive oil
, plus extra 3 tbsp
4 tinned
chipotle
chillies in adobo sauce
85g/3oz runny
honey
¾ tsp sea
salt
Meat, fish and poultry
400g/14oz jumbo shrimp (or king
prawns
), peeled and deveined
Other
4 corn tortillas, warmed (about 6-inch)
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